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Summer Tomatoes Panzanella
Course:
Salad
Cuisine:
Italian
Prep Time:
30
minutes
Cook Time:
25
minutes
Total Time:
55
minutes
Servings:
6
servings
Calories:
618
kcal
Author:
Karlynn Johnston
Delicious summer tomato panzanella salad! Garlic buttered bread cubes take this panzanella salad to the next level!
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Ingredients
Garlic Bread Cubes
1/4
cup
melted butter
1/4
cup
olive oil
1
small French bread/baguette
cut into 1 inch cubes ( around 8 cups)
1-2
teaspoons
garlic powder
Salad
1
English cucumber
sliced into cubes
4
cups
of tomatoes
sliced
1/4
cup
of ribbon sliced basil
or more to taste, I love basil!
Dressing
3/4
cup
olive oil
1/4
cup
dry white wine
1
teaspoon
Dijon mustard
1
tablespoon
balsamic vinegar
1
teaspoon
salt
2
teaspoons
finely minced garlic
Instructions
Pre-heat your oven to 350 °F.
Whisk together the butter, olive oil and garlic powder. ( Using minced garlic doesn't work, as it cooks too long in the oven and burns!)
Place the bread cubes in a large bowl, then pour the butter mixture over top. Toss until they are coated.
Scatter out evenly on a large baking sheet in one layer then bake in the oven until golden brown and crispy. Remove and cool.
Combine the vegetables and bread cubes in a large bowl. Whisk the vinaigrette ingredients together, then pour over top.
Toss the salad to mix. Let sit for 30 minutes or until the bread cubes start to soften up - but aren't soggy.
Serve and enjoy!
Nutrition Facts
Summer Tomatoes Panzanella
Amount Per Serving
Calories
618
Calories from Fat 405
% Daily Value*
Fat
45g
69%
Saturated Fat 10g
50%
Cholesterol
20mg
7%
Sodium
814mg
34%
Potassium
407mg
12%
Carbohydrates
44g
15%
Fiber 3g
12%
Sugar 5g
6%
Protein
9g
18%
Vitamin A
1170IU
23%
Vitamin C
15.5mg
19%
Calcium
53mg
5%
Iron
3.1mg
17%
* Percent Daily Values are based on a 2000 calorie diet.